| By Savannah Phillips |
Suke Quto Espresso
This unique Suke Quto from the Sidamo region of Ethiopia is truly exceptional as an espresso, and as a drip coffee. For the espresso, we wanted to create a very unique experience with this style of roast. You will find that the Lemon Lime like acidity is very crisp and prominent within the cup, with subtle undertones of Jasmine and Chocolate and a very clean finish. This Bean Brain Reserve is exceptional on its own or in a Cortado.
We recently sent this coffee into Coffee Review to see what their thoughts were on our rendition of a single origin espresso. We were very excited to find out it scored a 94, here are some of their findings in the cup. Sweetly pungent, chocolate toned. Blood orange, sandalwood, jasmine, dark chocolate, almond paste in aroma and small cup. Silky mouthfeel; nut and fruit notes persist in the finish.
For an outstanding espresso, we recommend using a 20 gram dose in a 21 gram basket. The shots are incredibly syrupy very short (about a half ounce out), and a slightly coarser grind will allow for a lighter and perhaps more favorable balance of flavors. We do recommend pulling 17-19 second short this way to allow for optimal extracting of this fierce coffee.
Suke Quto Drip
For the drip coffee, we wanted to showcase the acidity in the cup. You will find this to be a very complex and delicate cup, with a Lime like juicy acidity to be prominent as it cools. You will also find hints of Jasmine, Melon and Cacao Nibs in the cup that persist into the finish.
We recently sent this coffee into Coffee Review to see what their thoughts were on this coffee evaluated as a drip. We were very excited to find out it scored a 93, here are some of their findings in the cup. Delicate, sweetly spicy. Lime zest, frankincense, dried mango, roasted cacao nib, jasmine in aroma and cup. Juicy, sweetly tart acidity; smooth, silky mouthfeel. Lime zest and roasted cacao nib carry into the clean, resonant finish.
For a pour over, we love this coffee as a Chemex. Always use a 15 to 17:1 ratio of water to coffee for optimal extraction. So for the Chemix, we use a 40 gram dose (medium-medium coarse) and a total of 600 gram of water for the brew. Total brew time (in this case for an 8 cup Chemex) anywhere from 4:30-5:45 depending upon grind. Serve, sip, enjoy!
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A Level-Two Certified Barista, native Northwesterner turned So-Cal girl, Savannah is also addicted to yoga, hiking, meditation and long drives up Coast Highway 101. She doesn’t remember ever not loving coffee. Even as a child, when most other kids typically hate the taste, it was something she craved, which looking back, was unquestionably an early prediction of a career devoted to specialty coffee.